Description
This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free.
Ingredients
- 2 cups rolled old fashioned oats
- 1/2 cup grated carrots
- 1/2 cup canned crushed pineapple in juice, strained
- 1/4 cup chopped walnuts + extra for topping
- 1/4 cup raisins
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 Tablespoon ground flaxseed
- 2 cups unsweetened almond milk or your favorite milk
- 1/4 cup maple syrup
- pinch of sea salt
Maple Cream Cheese Glaze
- 1/4 cup whipped cream cheese
- 1 Tablespoon maple syrup
- 1 Tablespoon almond milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375°F. Add all ingredients for the baked oatmeal in a large bowl, pour into a square baking dish sprayed with non-stick spray, and bake for 50-60 minutes.
- Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
- While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
- Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.
- For storage: store in the refrigerator in an airtight container for up to 4 days.
- To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Notes
- The glaze is optional! If you want to keep this recipe vegan or dairy-free simply omit the glaze or use vegan cream cheese.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 283
- Sugar: 24g
- Fat: 9g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 6g
Keywords: baked carrot cake oatmeal